SEASONAL MENU  


TO START

Withycombe Asparagus Soup, Gruyere Cheese Beignet (v) £5.95

 Dorset Cured Meats, Truffled Salami,Globe Artichokes, Pickled Garlic, Rocket £8.50

Whipped Vulscombe Goats Curd, Heritage Tomatoes, Basil Sorbet, Olive Scone, Toasted Pine Nuts

Smoked Salmon, Lyme Bay Crab, Creme Fraiche, Cucumber Sorbet, Radish ,Cucumber Dressing £8.50

Creepy carver Duck  Liver Parfait, Smoked Breast,  Apple and Cider Chutney, Toasted Brioche £7.95


TO FINISH

Cheddar valley Strawberry Cheesecake, Lemon Sorbet, Strawberry Macaron, Pimm's Jelly, Sue's Limoncello £6.75

Caramelised Poached Pineapple, Pineapple Purée, Coconut Ice Cream , Pina Cola Syrup £6.50

 Chocolate Delice, Pistachio Ice Cream, Toasted Pistachios £6.50

Selection of Granny Gothards Ice Creams and Sorbets £6.25

TO FOLLOW

Whole Grilled Lyme Bay Plaice, Ratte Potatoes, Samphire, Little Moor Salad, Caper Nut Brown Butter, Brown Shrimps £17.95

Seared Potato Gnocchi in Wild Mushroom Creamed Sauce, Rocket and Parmesan Salad, Summer Truffle  £13.95 (v)

Pan Seared Fillet of Lyme Bay Hake , Risotto Nero Cake, Red Pepper Compote, Fennel Salad, Bouillabaisse  Juices , Saffron Aïoli £18.25

28 Day Aged Heal Farm 8oz Ribeye Steak,  Dressed Salad, Chunky Chips,  £20.00 (Horseradish Hollandaise supplement £2.00)

Free-range Creedy Carver Chicken Supreme, Polenta, Wild Asparagus, Girolle Mushrooms, English Peas, Spring Peas, Spinach Purée £17.95


SIDES

Seasonal Vegetables £3

 


WEST COUNTRY CHEESES

 £7.25 for Three Cheeses £8.50 for Full Selection

VULSCOMBE – Joyce & Graham Townsend  (G. P.V) Devon

Vulscombe is a soft, handmade, fresh pasteurised goat's milk cheese produced near Tiverton by Joyce & Graham Townsend. The milk used in the cheese is from their herd of goats in the stunning upper Exe valley. The cheese is rich, creamy and mild with subtle citrus flavours. Suitable for vegetarians.

CORNISH GOUDA  ( C.P)

The Spieling family moved to Cornwall from Holland in 1998 to set up a dairy farm near Polruan. Frustrated by low milk prices, they decided to draw on their Dutch heritage and add value to their milk by making cheese. SoN girl travelled back to Holland to study cheesemaking and production started in 2012. The result is a unique addition to the English cheese scene, We have the mature, which is smooth and creamy and won Best Hard Cheese at the British Cheese Awards.

DEVON  BLUE (C.P) Devon

Made by Robin Congdon at Ticklemore Cheese, in Totnes, Devon.  It is made using Ayreshire cows'milk and has been matured for at least 4 months to give a sweet and smooth, medium flavoured cheese.

WOOKEY HOLE  CAVE AGED CHEDDAR –  (C.V,P) Somerset

The Cheddar is made at Ford Farm Dorset, using pasteurised cows milk and vegetarian rennet. The cheddar is then wrapped in cloth and taken to Wookey Hole Caves, Somerset, where it is matured at a constant temperature for up to 6 months.  Woken Hole farmhouse cheddar is crumbly with earthy undertones and a distinctly nutty flavour.

All Served with  Biscuits, Chutney and Apple, Fig and  Walnut Bread


LOCALLY PRODUCED

At Clavelshay we strive to use as much produce as possible from the farm and the surrounding countryside. We use our own pork, rose veal, wild rabbit, pigeon and pheasant. We have a walled garden where we grow salad leaves, herbs, soft fruit and vegetables. If is not possible to use our own produce, we only use local suppliers who can provide us with quality local produce which is fully traceable.

You can view Our Suppliers List here »

SPECIAL DIETARY REQUIREMENTS

Here at Clavelshay Barn, we are allergen aware and in line with recent regulations. We make everything on site and know what is in our dishes. If you have any special dietary requirements please let us know before you order.

 


Prices include VAT

A pre-order and deposit of £5 pp is required for groups of 8 and over.
Service charge is not included but is at your discretion